Cream Cheese Stuffed French Toast in brings together all the deliciousness of French Toast and cheese Danish. This recipe for Cream Cheese Stuffed French Toast is perfect for a weekend breakfast with the family. It is a great recipe because it can be set up the night before and then popped into the oven and baked the next morning.
This is a very versatile recipe. Depending upon where you live and what month it is – you can add strawberries (a June crop in NJ), or blueberries (a July crop in NJ)…just name it – add peaches, nectarines, mangoes, bananas. Even in the winter when not much is available in terms of fresh fruit, you’ll find apples or pears. When all else fails and you are craving a summer fruit fix but can’t find any, add some canned peaches (drained). And, feel free to leave off the topping if you prefer your French Toast plain.
The bottom line is this is a delicious recipe that works right out of the oven but is also awesome served at room temperature or even cold with a dollop of whipped cream.
- 1 (12-14 ounce) loaf french bread or challah
- 8 ounces brick-style cream cheese, softened to room temperature
- 2 Tablespoons confectioners’ sugar (don’t leave it out, trust me)
- 3 teaspoons vanilla extract, divided
- 8 large eggs
- 2 1/4 cups whole milk
- 3/4 teaspoon ground cinnamon
- 2/3 cup packed brown sugar
- 1/3 cup packed light brown sugar
- 1/3 cup all-purpose flour (spoon & leveled)
- 1/2 teaspoon ground cinnamon
- 6 Tablespoons unsalted butter, cold and cubed
- Optional: fresh fruit, maple syrup, and/or confectioners’ sugar for topping
- Grease a 9×13 pan with butter or spray with nonstick spray.
- Slice then cut bread into cubes, about 1 inch in size.
- Spread half of the cubes into the prepared baking pan.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the room temperature (not cold!) cream cheese on medium-high speed until completely smooth.
- Beat in the confectioners’ sugar and 1/4 teaspoon vanilla extract until combined.
- Drop spoonfuls of cream cheese at random onto the top of the bread.
- Layer the remaining bread cubes on top of cream cheese. Set aside.
- Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla together until no brown sugar lumps remain.
- Pour over the bread. Cover the pan tightly with plastic wrap and stick in the refrigerator for 3 hours – overnight. Overnight is best if you can.
- Preheat oven to 350°F.
- Remove pan from the refrigerator.
Prepare the topping:
- Whisk the brown sugar, flour, and cinnamon together in a medium bowl.
- Cut in the cubed butter with a pastry cutter or two knives.
- Sprinkle the topping over the soaked bread.
- Bake for 45-55 minutes or until golden brown on top.
- Serve immediately.
TIP: You can cut this recipe in half by using an 8 or 9-inch baking pan. Bake time will be slightly less, around 30-35 minutes.